- olive oil for brushing baking sheet
- ½ cup mayonnaise
- 1 Tbsp Meaux mustard (whole-grain Dijon)
- ½ of beaten large egg (approx. 1 ½ Tbsp)
- 1 pound lump crab meat, picked over
- salt and pepper
- minced fresh parsley
Preheat oven to 400F and lightly grease a baking sheet with oil.
In a large bowl, whisk together the mayonnaise, mustard and egg. Season to taste with salt and pepper, then fold in crab and parsley until just combined.
Gently form mixture into four 1-inch thick cakes (can use a small ramekin as a mold) and transfer to baking sheet.
Bake crab cakes in the middle of oven approx. 20 minutes, or until golden. Let crab cakes stand on baking sheet 5 minutes before
Yield = 4 crab cakes (2 main course servings)
NOTE: Can make smaller crab cakes for appetizers. Reduce baking time to approx. 15 minutes.
Recipe courtesy Chapel Hill Farmers’ Market customer, Karen Powers (modified from Jimmy Sneed’s recipe in Gourmet May 1994)